Abstract

This experiment was aimed to study the interactive effect of fortified rumen content levels and fermentation
times on the in vitro digestibility of rice straw. Rice straw of Cisadane var. were fermented using
different levels of the fortified rumen content (10, 15, and 20% of dry matter) for 4, 6, and 8 weeks. The
fermented rice straw then were determined its NDF and ADF contents and its in vitro dry matter and
organic digestibility (IVDMD and IVOMD), respectively. The treatments were alloted to completely randomized
design with a 3 x 3 of factorial pattern. Data were anlyzed using ANOVA and polynomial orthogonal
test were used to study the pattern of each treatment effect.
The interactive effect of treatments did not affect the parameters observed significantly, but the fortified
rumen content levels increased linearly (P<0.05) the IVDMD and IVOMD of rice straw. The fermentation
times increased (P<0.05) the ADF content of rice straw in a quadratic manner. The fortified rumen content
level of 20% and fermentation time of 8 weeks improved the in vitro digestibility of rice straw. The data of
an experiment from in vitro digestibility is needed to establish this rice straw processing.
Keywords : rice straw, fermentation, rumen, digestibility, in vitro